Recipes

Recipe: Pumpkin cranberry cookies

Recipes

Recipe: Pumpkin cranberry cookies

Don’t feel like making a pie for the
Thanksgiving table? These cookies are an easy alternative and they absolutely fill the house with the aromas of the season. They are good keepers so you can make them a couple of days ahead to save time on that monumental cooking day.

3 Combine the flour, baking powder, baking soda, and salt in a bowl. Add the cinnamon, nutmeg, and cloves and sift all together into a mixing bowl. Set aside.

4 Put the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed. Add the sugar, increase the speed to medium, and beat for about 4 minutes, or until light and fluffy. Beat in the vanilla. Add the egg, beating to incorporate, then add the pumpkin puree and beat to blend well.

5 With the motor running, slowly add the dry ingredients, beating to combine. When the dough is just blended, remove the bowl from the mixer and scrape the paddle clean. Stirring with a wooden spoon, beat in the cranberries until evenly distributed.

6 Using a tablespoon or small ice-cream scoop, place rounded mounds of the dough, about 2 inches apart, on the prepared baking sheets. Place in the oven and bake for about 10 minutes, or until set in the center and lightly colored around the edges. They should feel cakelike and the center should spring back when lightly touched.

7 Remove from the oven and, using a metal spatula, transfer the
cookies to wire racks to cool. Store, airtight, at room temperature.